Wednesday, August 29, 2012

Milky Way Ice Cream

Wow! Did I ever get a hard time over the Fish Tacos and Watermelon Salsa recipes! And from the same "friend" who complained that I was making all of us fat with the desserts. You know, some people are just never satisfied! JUST KIDDING, Betts!

Meanwhile, I found this yummy looking ice cream recipe and thought it sounded like something the DH would love! We are real ice cream fans at our house -have I said that before? Hardly a week goes by that there is not either commercial ice cream (Blue Belle is our absolute favorite) or homemade ice cream in our freezer. DH is one of "those people" who can eat dessert every nite and not gain an ounce. Don't you just hate them??? And since we both love chocolate... Get out the Cuisinart countertop ice cream maker. Oh, we probably should have never bought one of these... but it is sooooo easy and convenient! Maybe too convenient? I borrowed one from a friend, then bought a larger model for us! Why fool around with 1 quart of ice cream when you can make 1/2 gallon just as easy? Goes right along with my aversion to recipes for bar cookies made in a 9-inch square pan! If you're going to work, make it worth it!

Since our ice cream maker is larger than the original recipe calls for, I made a few changes. I'll give you the 1 quart recipe and tell you what I added for our 1/2 gallon freezer. I find that simply doubling the recipes does not always work. I usually end up with an extra cup or so of liquid. One time I put it all in the freezer (even though it was over the fill line) and what a mess I had! It froze and oozed out the top! We HAD to get spoons and eat it as it came over the top! LOL!

Place candy bars and sweetened condensed milk in a large glass bowl over boiling water. Do not let water touch bottom of bowl. Stir until candy bars melt. Add chocolate chips and stir until melted.
Remove the bowl from the saucepan and add milk, 1/2 and 1/2 and vanilla. Stir to combine.
Chill until COLD. ( I set mine in a larger bowl filled with ice to speed it up.)

Churn mixture in ice cream maker until soft serve consistency. Transfer to airtight container and freeze for at least 2 hours. (Yea, like THAT happened in this house!)

You can make this in an electric churn or hand crank churn, if you wish.

NOTE: I did not add the milk to the hot mixture and had to reheat the cooled mixture in order to get the milk to combine with the melted candy! So, follow the instructions!!)

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The Southern Cook

A big Southern welcome! Thanks for dropping by. I hope you'll find recipes that make your mouth water and send you scurrying to the kitchen. These recipes are not original, but all are mighty good! I've spent a few years working with food and will share what I've learned. My food career includes cookbook editor at Southern Living Books, County Extension Agent, Home Economist for GA Dept of Ag, teacher, freelance editing and recipe testing. In addition to cooking, I love to hear from you, so leave a comment or send me an e-mail at thesoutherncook@gmail.com